Chargrilled Vegetable Terrine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
350 g ricotta |
2 cloves garlic, crushed |
1 eggplant, unpeeled, sliced (8 slices) |
2 medium zucchini, sliced (4 slices each) |
2 medium red pepper, quartered |
45 g arugula or rocket leaves |
3 marinated artichokes, drained and sliced |
85 g sun-dried tomatoes, drained and chopped |
100 g marinated mushrooms |
1/2 cup olive oil |
Directions:
1. Brush eggplant, zucchini and red pepper on both side with olive oil.
2. Heat a grill pan on high heat and grill vegetables on both sides. Remove from pan and set aside.
3. Line a 24 x 13 x 6 cm (9 x 5 x 2 1/2 inch) loaf tin with plastic wrap, leaving a generous amount hanging over the sides.
4. Place the ricotta and garlic in a bowl and beat until smooth. Season with salt and pepper and set aside.
5. Line the base of the tin with half the eggplant, cutting and fitting to cover the base. Top with a layer of half the red peppers, then all the zucchini slices. Spread evenly with the ricotta mixture and press down firmly. Place the rocket leaves on top of the ricotta. Arrange the artichoke, tomato and mushrooms in three rows lengthwise on top of the ricotta.
6. Top with another layer of red peppers and finish with eggplant. Fold the overhanging plastic wrap over the top of the terrine. Put a piece of cardboard on top and weigh it down with weights or small food cans. Refrigerate the terrine overnight.
7. To serve, peel back the plastic wrap and turn the terrine out onto a plate. Remove the plastic wrap and cut into thick slices.
8. To store, cover any leftovers with plastic wrap and store in the refrigerator for up to 2 days.
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